Directions
Season the beef cubes with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, transferring to a slow cooker as each batch finishes.
In the same skillet, cook the bacon until crispy. Transfer to the slow cooker.
Add onion, carrots, and garlic to the skillet. Sauté until the onion is translucent, then stir in the tomato paste.
Deglaze the skillet with red wine, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.
Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
Cover and cook on low for 8 hours, or until beef is tender.
About 30 minutes before serving, add mushrooms.
To thicken the sauce, mix flour with a little water to create a slurry and stir into the slow cooker. Cook for an additional 30 minutes.
Remove bay leaves, garnish with parsley, and serve hot.
Variations & Tips
Gluten-Free Option: Replace all-purpose flour with cornstarch or a gluten-free blend.
Richer Flavor: Stir in 1 tablespoon of butter at the end of cooking.
Extra Depth: Add a splash of brandy or a tablespoon of balsamic vinegar.
Vegetarian Version: Replace beef with hearty vegetables such as eggplant or portobello mushrooms, and use vegetable broth instead of beef broth.
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